METHOD

Crunchy guinea fowl

For the guinea fowl skin
Make a sugar, water and spice syrup. Leave the spices in infusion for 40 minutes, then filter them and cool the syrup.
Spread the clean guinea fowl skin on a sheet of Silpat (silicone) and lacquer it evenly with the syrup, cover with another sheet of Silpat and place an even weight on top. Place the skin prepared in this way in the oven for 190 °C for 5 minutes.
Take out the tray and cool before lifting the weight.

For the chocolate liver paté
Heat the oil in a pan, drain the blood from the guinea fowl livers and gently fry them. Cool in the Marsala until it has completely evaporated.
Add the Riesling and 50 g of still water and cook until ready, adding salt to taste.
Blend everything and sieve. Place the sieved mixture in a Thermomix at 50 °C, adding the chocolate and hazelnut paste a little at a time until completely mingled. Cool in a chiller.

For the garlic white chocolate ganache
Scald the garlic 3 times starting with cold water, then place it in the milk and bring to the boil. Turn off the heat, cool slowly and leave to rest for 24 hours. Drain the garlic, temper the white chocolate with the cold milk at 29 °C. When mixed, store in the fridge.

For the salted butter ice-cream
Put all the ingredients apart from the butter in the Bimby and mix at 80 °C for 15 minutes.
Lower the temperature using a bowl with iced water, keeping the mixture liquid. When it reaches 40 °C, add the butter and whisk. Freeze and whip up in the Pacoject.

For the garnish
Take a piece of guinea fowl skin (1/4) and lacquer it with a coating of garlic ganache, overlaying it with a layer of liver ganache. Place on the plate and complete with a quenelle of butter ganache.

Unroasted guinea fowl

For the potato cream
Cook the ratte potatoes, peel them and mash them. Place them in a copper pan with a little butter (better if made the same day) and the milk. Whip with the bamix, adding a drizzle of oil and salt to taste.

For the bay leaf gel
Thoroughly wash the bay leaves and remove the hard ribs. Bring the water to the boil in a pan, add the bay leaves and cook for 10 seconds. Drain the bay leaves, setting aside 50 g of the cooking water, blend them with 150 g of cold water at 4 °C for 3 minutes and strain.
Use the cooking water to dissolve the agar, then add the bay juice. Mix well and leave to set. Now blend carefully to obtain the gel.

Cooking the guinea fowl
Remove the guinea fowl innards and use the livers and stomachs to make a traditional paté. Clean the guinea fowl, separating the thighs from the drumsticks and the breast from the carcass. Place each piece in a vacuum bag and close it.
Cook the thigh and drumstick at 65 °C for 24 hours, and the breast at 63 °C for 15 minutes.
Cool the thighs and drumsticks and bone them carefully. In the space left by the bones, stuff the drumstick with the livers and the thigh with the foie gras.

For the strong guinea fowl stock
Place the carcass in a pan with cold water. Turn up the heat to the maximum and boil the carcass energetically for 5-6 hours, then add the other ingredients and continue cooking for another two hours. Filter through a fine strainer and reduce to the consistency required. Add salt to taste.

For the guinea fowl distillate
Make a classic roast guinea fowl with the carcass in a static oven at 180 °C for 45 minutes. Then infuse in cold water for 6 hours. Grind all the bones and the roast in the water, place the mixture in the Rotavapor and distil at 37 °C in a vacuum for 4 hours.

For the spinach
Clean the spinach, removing the hard ribs. Heat a pan with a drizzle of oil, sauté the spinach quickly and dry thoroughly on kitchen paper.

For the garnish
Take the guinea fowl thigh and toast it on the skin side in a pan until very crisp. Make a sauce with the vinegar and the guinea fowl base. Use a brush to lacquer the guinea fowl and cook it in a fan oven at 200 °C, continuing to lacquer it occasionally to obtain an even coating.
Place the mashed potato on a plate, laying the guinea fowl breast on top with the strong guinea fowl stock and the sautéed spinach, topped with the thigh, forming spots with the vinegar and bay leaf gel all around.